In a large Dutch oven or soup pot over medium-low heat, sauté the onion in olive oil until soft, about 5 minutes.

Add the red pepper and jalapeño and sauté another 5 minutes.

Add the chili powder, cumin, paprika, garlic powder, and salt and mix until fragrant, about 1 minute.

Add the tomato paste and mix for about 2 minutes until it turns a shade darker.

Add the canned tomatoes, red lentils, and stock and mix well.

Bring to a simmer and cook for 10 minutes.

Add the beans and ¾ cup water. Simmer for 15 minutes while you work on the cornbread.

Preheat oven to 375°F.

Melt the butter in an ovenproof dish.

In a bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

In another bowl, beat the eggs. Add the buttermilk, milk, and eggs to the flour mixture.

After the melted butter has cooled slightly, add it to the mix and stir until incorporated.

Once you're finished with the cornbread batter, take your simmering pot of chili off the stove and gently add the cornbread mix to the top of your chili.

Try to space it out as evenly as you can to get the full topping. Note: It’s important that the chili is very hot so the cornbread bakes properly!

Place in the oven and bake for about 25 minutes, until the sides of the cornbread start to brown, the center is firm, and a toothpick inserted into the center comes out clean.

Serve with yogurt/sour cream and shredded cheese.